Ingredients

• 1 kg (2 lb) asparagus, trimmed and peeled
• 45 ml (3 tbsp) butter
• 15 ml (1 tbsp) olive oil
• Salt and freshly ground pepper, to taste
• 300 ml (1 1/3 cups /150 g)
• Asiago cheese, grated

Directions

1. In a saucepan of boiling, salted water, cook the asparagus several minutes until al dente.
2. Drain and plunge immediately into ice water to cool.
3. Remove from the water and drain on paper towels. Set aside.
4. In a large skillet, melt the butter in the oil. Add the asparagus and reheat, shaking the pan frequently to coat well with butter.
5. Transfer to a heated serving plate.
6. Sprinkle the Asiago over the asparagus and cover the plate with aluminum foil to melt the cheese.
7. Uncover and serve.